French Classic Made on the Grill: Pepper-Crusted Ribeye Steak with an Easy Bearnaise Sauce

BY: Richard Wachtel
Published: March 23, 2014


This week’s grilling adventure is grilling a simple steak but the twist is creating a homemade Béarnaise Sauce for the steak. I have been wanting to try make this recipe for a long time now. A long time ago, there was a restaurant here in Washington D.C. that was an amazing french steak house but unfortunately for me, it has long closed but the idea of a simple steak with béarnaise sauce still engulfs my thoughts and of course pallet.

For those who aren’t sure about what is Béarnaise sauce here is a description of the sauce from Wikipedia:  Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks, white wine vinegar and flavored with herbs. It is considered to be a ‘child’ of the mother Hollandaise sauce, one of the five sauces in the French haute cuisine mother saucerepertoire. The difference is only in their flavoring: Béarnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice or white wine. Its name is related to the province of Béarn, France.

Thanks to Meyer’s Meats, I was able to sample and make some great filet mignon and some prime ribeye steaks for dinner. The meat quality was amazing and you could really taste the freshness of the meat. What was also great about the Meyer’s natural steaks, is that they cook about 15% quicker than what you typically experience with ordinary beef and it doesn’t shrink while cooking so you are getting a bigger steak on the plate.

Steak with Bearnaise Sauce

Another popular dish that is served in France is obviously Steak frites. Steak frites  is commonly served in many Brasseries throughout Europe. It is considered by some to be the national dish of Belgium and France, which both claim to be the places of its invention. This recipe was actually really easy to make and also put together surprisingly. The béarnaise sauce was also very simple and really tasted amazing! The combination of the tarragon, the lemon juice was a perfect combination. If you are looking for an easy meal on a Sunday night or to make your friends and family at your next outdoor cook out this recipe is something easy and will impress your guests.

 


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Pepper-Crusted Filet Mignon with an Easy Bearnaise Sauce

Ingredients

Bearnaise Sauce

  • 1 tablespoon lemon juice
  • 1 tablespoon shallot (minced)
  • aggressive pinch of salt
  • 2 egg yolks
  • 6 Ounces salted butter
  • 2 Tablespoons tarragon (minced)

Bearnaise Sauce (Optional)

  • pepper

Pepper-Crusted Filet Mignon

  • 1 tablespoon whole black peppercorns
  • 2 Tablespoons unsalted butter ((1/4 stick), at room temperature)
  • Filet Mignon Steaks
  • Kosher salt
  • Olive Oil

Directions

Bearnaise Sauce
Combine the lemon juice, shallot, salt, and pepper in a 2-cup Pyrex measuring cup or other container with a narrow base. Let it sit for a few minutes.
Add the egg yolks and give it a buzz with the hand blender (if you’re blade doesn’t reach the yolk, use the whisk attachment).
Melt the butter in a one-cup measuring cup with a spout or some other container that will allow you to pour the butter in a stream. Make sure it’s piping hot.
With the hand blender running, pour the butter into the egg yolks, pumping the blender up and down (or side to side if using whisk) as you do so. Add half the tarragon and continue to blend. Stop and fold in the remaining tarragon.
Pepper-Crusted Filet Mignon
Place both peppercorns in a plastic zip-top bag and crack them on a work surface with a mallet until they’re broken into small pieces but not pulverized. Place them in a medium bowl, add the butter, and mix until combined.
Season the steaks all over with salt. Divide the peppercorn butter among the filets and rub to evenly coat both sides.
If you are using charcoal, after they are heated, move them to one side of the grill so you have both direct and indirect heat.
Lightly oil grill if needed. Use a pair of tongs to hold a paper towel dipped in oil, or use tongs to hold a piece of the trimmed off fat to to quickly and lightly grease grill grates.
Place steaks on hot grill and do not move for about 2-3 minutes. If diamond grill marks are desired, rotated meat 45 degrees and grill a little longer. Use tongs (not a fork) to flip steaks and cook for 2-3 more minutes.
Turn heat down to medium-high and close grill lid if you have one. If using charcoal, move steaks to the side not directly above it.
Use tongs to remove steaks from grill and cover with foil to keep warm. Let rest for at least 5 minutes before cutting into.
Pour the Bearnaise Sauce over your finished steak and enjoy!!
Richard Wachtel

Richard Wachtel

Editor and Chef and Founder at Grilling with Rich
Born and raised in Long Island, New York Richard Wachtel has developed a passion for all things about barbecue and grilling and sharing this love with the world through social media, digital marketing and blogging about his cooking adventures on his website www.GrillingWithRich.com. Richard has interviewed the top names in barbecue and grilling such as four-time BBQ Grand World Champion Chris Lilly, and other world class pitmasters such as Myron Mixon, Melissa Cookston, and Tuffy Stone... just to name a few. In addition, GrillingwithRich.com has become a BBQ authority for media outlets and has been citied in many online publications such as: Yahoo News, Freinds Eat.com and USA Today’s Men’s Health. Rich lives just outside the nation's capital in Virginia with his wife, and #1 tastetester - his beagle, Cooper.
Richard Wachtel

@grillingwrich

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